Joseph Sefair makes Colombian Empanadas—Home Cooked
86We’re back for another episode of Home Cooked, a Microsoft Life series dedicated to exploring the roots of the people of Microsoft one dish at time . . . at home!
Join Joseph as he shares one of his favorite dishes—empanadas, made the Colombian way.
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RECIPE
INGREDIENTS
Serves 4-6
Empanada dough
24 oz yellow corn meal
1 packet sazón with coriander and annatto
1 ½ tsp salt
4 c warm water
Filling
2 large russet potatoes, peeled and cubed
1 cube chicken bouillon
1 Tbs olive oil
½ white onion, chopped
1 tomato, chopped
1 clove garlic, minced
1 lb ground meat (beef or turkey)
Cumin, salt, and pepper to taste
*Vegetarian option: Omit the meat, or use a substitute. Also, substitute vegetable bouillon for the chicken bouillon.
Aji (hot sauce)
2 tomatoes, chopped
1 bunch green onions, chopped
1 jalapeño, chopped with seeds
1 bunch cilantro, chopped
4 or 5 limes, juiced
Salt to taste
DIRECTIONS
Prepare the dough and the filling:
1. Put the corn meal into a large bowl, add the salt and sazón with coriander and annatto, and mix well. Add the water, and mix to form a dough (it will be a bit wet). Let the dough stand while you prepare the filling.
2. Cook the potatoes with water and bouillon until tender, about 10 minutes. Drain, mash lightly, and set aside.
3. In a large, heavy skillet, heat 1 tablespoon oil; add onion, tomato, and garlic. Cook, stirring occasionally, until tomatoes break down, about 15 minutes. Add meat, and season with salt, pepper, and cumin. Brown and break up the meat until it is fairly dry.
4. Heat at least 2 inches of oil to medium-high heat.
Assemble the empanadas:
5. Break off a section of dough (golf-ball sized or 1.5 ounces), and roll it into a ball with your hands. Place it between two layers of plastic wrap, and flatten it with the heel of your palm into a 6-inch disk. Peel away the plastic from the top only, and hold the bottom plastic and the disk in your palm. Place a heaping tablespoon of the filling in the center, fold the disk, and then pinch the ends closed. Slightly flatten to distribute the filling. Do the same with the remaining dough and filling.
6. With a slotted spoon, gently lower the empanada into the hot oil, and cook for 2 minutes, turning about halfway through. Drain on paper towels. Cook these in batches.
7. Serve warm or at room temperature with aji or hot sauce and/or lime wedges.
Make the aji:
8. Put the chopped tomatoes, green onions, jalapeño, and cilantro into a large bowl.
9. Squeeze the limes into the bowl, and mix all ingredients well.
10. Add salt to taste.
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